Author: Susan Fox

  • Historical Documentation: Syrups by Ingredient

    FLOWERS             LAVENDER The Manuscrito Anonimo (13th c. Andalusian) has a whole chapter on drinks. Translation courtesy of Cariadoc. Syrup of Lavender (Halhâl) Take a ratl of lavender and cook it in water to cover until its substance comes out. Then take the clear part of it and add it to a ratl of honey and cook all this […]


    Classic recipe, with actual minced meat. I made this for THE SECRET LIFE OF… CHRISTMAS b-roll, just my happy hands with various holiday treats. Usually, I make this and put it in a two-gallon bucket to mellow around early November, for maximum mellowing by Christmas. MINCE MEAT FOR PIES Curtis & Lee Family Recipe, c. […]


    Recipes from my files, that I plan to make this year. And one that I don’t quite have time to do, but may prove entertaining anyway. Cranberry Orange Sauce for Thanksgivukkah Well, the calendars do not quite line up with the first night of Hanukkah on Thanksgiving like it did in 2013, but this is […]


    Take an unbaked pie crust of your choice.  Put it on a cookie sheet because it will inevitably spill, burn and meld to the bottom of your oven.  Place therein, in this order: Julienned fresh herbs of your choice  – I like sage One medium onion, chopped fine and sauteed.  [Maybe not sauteed if you […]


    From Anne Craig, who says: Globular Clusters were in my Astronomy textbook when I was back at Fullerton College back in the 80s. Can’t remember the name of the book or who the author was, but he did say it was made by one of his students (Jenny — I do remember that part) for […]


    As Seen On TV! Season 1 Episode 11 “The Secret Life Of… Pies” on Food Network, 2003. Host Jim O’Connor had a fun-loving persona on the show, but was quite serious about reading my write-up before the camera rolled, and asked the good questions. This is not low calorie. This is not low fat. This […]


    from FOOD MAGIC by Jocasta Innes “This has become such a glory and standby of our family cooking that aggrieved members say:  “What, no rat?” if they come for a weekend and find it missing.  A ratatouille is basically just a mixture of vegetables all cooked together;  the delicious French version is very similar to […]


    The hard loaf of Dwarven folk in the books by Sir Terry Pratchett were notoriously sturdy. This version is quite edible though. Adapted from “Nevarsin Monastery Bread” from the Darkover Cookbook, recipe credited to Jon de Cles. Minor tweaks by Susan Fox. Into one cup of warm water, add one packet or 1 Tablespoon yeast, […]


    My father was not one to accept conventions meekly, including the one where you don’t combine fish and cheese. 6 tbsp. butter or margarine6 tbsp. flour1/8 tsp. nutmeg2/3 cup milk1/4 cup white table wine1 16-oz. can salmon8 oz. Swiss cheese, cut into chunks About 25 minutes before serving: Preheat oven to 350oF. In 1-1/2 qt. […]


    One of my Dad’s specialties.  He got it from some unknown magazine, then boogied with it.  His notes are included here. 1/4 cup olive oil 1 small onion, chopped 1 medium leek, chopped [or bunch green onions] 1 small green pepper, finely chopped 1/4 cup parsley, finely chopped 1 to 3 cloves garlic, crushed 1 […]